Kipfler and Caperberry Salad
Serves 4-8 as a side salad
Ingredients
- 1kg kipfler potatoes
- 100g semi dried tomatoes
- 1 spanish onion, sliced
- 1 corn cob
- 1 handful caperberries
- 1 handful washed and picked flat parsley leaves
- 1 handful washed and picked thyme sprigs
- S&W whole egg mayonnaise
- Olive oil
Instructions
- Wash potatoes and steam until soft enough for a knife to cut with some resistance. Or if preferred, boil for 15 minutes.
- Cut kernels from the corn cob and sauté in a hot pan with 1 tbsp olive oil. Toss until softened and slightly caramelised.
- Combine all ingredients while potatoes and corn are still warm. Gently stir through ½ cup mayonnaise, or more if needed to lightly coat the potatoes.
- *or use Ranch dressing instead of mayonnaise.